From “Quesadillas,” by Donna Kelley. Makes 4.
Ingredients
2 cups fresh or frozen corn kernels
1 tablespoon butter
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow onion, diced
8 flour tortillas (8- to 9-inch)
8 ounces Monterey Jack cheese, grated
Directions
Heat a 10-inch skillet to medium-high. Add corn to dry pan and cook for 5 to 8 minutes, stirring constantly, until corn is lightly browned. Add butter, peppers and onion. Cook, stirring constantly, another 3 to 5 minutes or until onion is translucent. Wipe skillet clean with a paper towel.
Lay 4 tortillas on the counter and sprinkle each with 1/3 cup cheese. Spread about 1 cup vegetables over cheese and sprinkle with another 1/3 cup cheese.
Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.
